What is Honey Process? I don’t know why but Honey Process is the one process I find difficult to do a blog about… but hey lets give it a go ! You have Natural, Washed and Honey coffees, the determining factor is the amount of cherry left on the bean before drying. Unlike Natural Process coffees, which have the Cherry left on, Honey Process coffees only have part. In comparison Washed coffees have the Cherry totally removed. Honey and Natural Process cup profiles are more heavy bodied and sweeter than Washed Coffees because the sugars from the cherry have had longer to impart upon the bean. The name Honey Process has become related to the sweeter cup profile however it’s due to the fact that mucilage is left on the beans, and mucilage is very sweet and sticky. The Honey Process has strong ties to Costa Rica where, in recent years, sub categories have emerged White, Golden, Yellow, Black and Red Honey. These subcategories highlight how the process affects the overall Cup Profile because the amount of mucilage left on varies. Intrigued… Want to try a Honey Process… El Salvador Finca San Ernesto is our current honey offering… Cup Profile Maple Orange Almond…. (Continues below pic)
El Salvador Finca San Ernesto Honey Process
Honey Process… Perfectly ripe cherries are handpicked then depulped leaving their mucilage attached (this is a layer of flesh on the beans). They are then spread on drying beads. This process takes approx 10 / 12 days at this point water content of the beans should be approx 12%. Due to the fact no water is used in this process it’s an environmentally friendly coffee.
Located in Comasagua the family owned farm dates back to the 1870’s. Mr Juan Urrutia started the family tradition, producing coffee, when he planted the first coffee trees in the volcanic soil at a high altitude, 1100 (m). Their first crop was 27 bags. Flowering occurs between April and May, cherries are harvested later from November to December.
The area is home to many species, there are 24 different species of mammal and over 120 species of migatory birds. All Urrutia Estate coffees are 100% shade grown. The farm is certified Rainforest Alliance. Native trees are planted annually and help prevent erosion, izote and copalchi trees are natural wind barriers.
Brew method ……We have been really enjoying her as drip through coffee so grab your V60 and get brewing !!